This study was conducted to develop semi-solid infant foods using pumpkins. Purees were made from pumpkin and sweet-pumpkin, and were manufactured with blending, steaming or blanching. The moisture content of sweet-pumpkin puree was lower than pumpkin puree, but viscosity, Hunter`s L, a, b values, $eta$-carotene and riboflavin contents were higher. Steaming puree from sweet-pumpkin had the highest score in overall-preference and was selected as the ingredient far infant foods. In amylogram, gelatinization temperature was decreased and amylograph viscosity was increased, as the content of modified starch became high. Semi-solid infant floods were prepared with steaming puree from sweet-pumpkin, modified corn starch, rice powder and dairy products such as milk, whole milk powder and skim milk powder. After sterilization of infant foods, Hunter`s color values were little changed. And the viscosity of infant foods were increased generally, but kept in 3% modified starch group. Sensory evaluation results showed that sweet-pumpkin puree 40%, rice flour 7%, skim milk powder 3% and water 50% was optimum ratio of infant foods.